关键词: 刺梨, 成熟度, 贮藏, 品质

Abstract:

To prolong the shelf life of Rosa roxburghii Tratt, the fruits with different degrees of maturity, 70%, 80% and
90%, harvested at 85, 95 and 105 days after anthesis, respectively, were wrapped with a cling film and stored at (1 ± 0.5) ℃
with a relative humidity of 80% - 85% for 105 days. During the storage, fruit quality and physicochemical indexes were
determined periodically. Results showed that the flesh firmness of the fruits with 70% maturity was maintained at a
relatively high level, and the contents of reducing sugar and vitamin C (VC) declined fastest at the late stage of storage
while poor sensory quality was observed. The fruits with 80% maturity showed a slow decline in flesh firmness, weight loss
rate and decay incidence, maintained higher contents of VC, total sugar and reducing sugar, revealed inhibited respiration
rate without premature senescence, and had better sensory quality. The fruits with 90% maturity exhibited accelerated
senescence, a decline in harness, an increase in cell membrane permeability, and higher levels of weight loss and decay
incidence. Except on the 15th and 45th days of storage, no significant difference in peroxidase (POD) activity was observed
among three degrees of maturity (P > 0.05), while polyphenol oxidase (PPO) activity showed a significant difference except
on the 45th day of storage (P < 0.05). As for MDA content, no significant difference was noted among three degrees of
maturity (P > 0.05) except on the 15th and 90th days. Therefore, 80% maturity is suggested as the best harvest maturity for
Rosa roxburghii Tratt.

Key words: Rosa roxburghii Tratt, maturity, storage, quality